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The file contains technical information submitted after the application was filed and not included in this specification
0731644
NEW EUROPEAN PATENT SPECIFICATION
B2
20061025
EP
95903300.2
19941128
19960425
19990401
20061025
en
en
en
93203332
19931129
EP
20061025
200643
19960918
199638
20010214
200107
19990401
19990728
20061025
200643
A23C 19/00 20060101AFI19950711BHEP
A23C 19/076 20060101ALI19950711BHEP
de
STREICHFÄHIGER FETTARMER KÄSE UND HERSTELLUNG DAVON
en
SPREADABLE LOW-FAT CHEESE AND MANUFACTURE THEREOF
fr
FROMAGE A TARTINER ALLEGE ET SA FABRICATION
EP-B- 0 526 086
EP-B- 0 550 655
CH-A- 623 204
US-A- 3 929 892
US-A- 4 724 152
P. Saederup Nielsen: "Membrane filtration forfresh cultured cheese"in Marketing Bulletin, 2nd rev. Ed., January 1988, APV pasilac, Aarhus, Denmark
W. Luf and E. Brandl: "Zur Unterscheidung von Frischkaese nach Erzeugungsart: Anwendungder Derivativspektroskopie", Archiv für Lebensmittelhygiene 40(6), 134-136 (Nov./Dez. 1989)
"Milch-Marketing" No. 9, September 1992, front page and page 78
"Milch-Marketing" No. 3, March 1992, front page, adverisement page and page 52
Sales brochure of MD Foods Deutschland GmbH, endorsed by the Notary Public at the Court of Aarhus, Denmark, on 09.09.1992
P.J. Pedersen et al., "Manufacture of fresh cheese by ultrafiltration", Chapter 6 of IDF Special Issue 9201
H.R. Lehman et al., "Processing lines for the production of soft cheese", Techn. and Sci. Documentation, n°. 8, 3th Ed. 1991, Westfalia Separator
Translation E. Wagner Nielsen, p. 18, Fig. 2, 1992
T.P. grunee, 2nd Cheese Symposium (1994), pp. 31-43
"Cheese and fermented milk products", Kosikowski et al., 1997,p. 161
"Studies on soft type cheese manufactured by addition of yogurt", Agria, H. et al., 1989, Jap. J. of Dairy and Food Sci., 38(4), pp. A153-A159
"Flow sheet for UF Quarg", MD Foods Division "Holstebro Cream Cheese", 20.03.1990
Confirmation of Order, Letter of APV Pasilac AS, Silkeborg, DK, 06.07.1990
Product Specification of "20+BUKO naturel", last revision: 25.08.1992, endorsed by the Notary Public at the Court of Aarhus, Denmark, on 09.09.1992 (with EN translation of pages 1.0, 1.1, 1.3 and 1.5)
Processflow sheet for 50+ and 20+ quarg, endorsed by the Notary Public at the Court of Aarhus, Denmark, on 09.09.1992
Report on "Project Blue Sky Metoder" in the series Milestone 1 of July 1992, from MD Foods Development Center
Report N° 2001.213 from Arla Foods Innovation, Sction product functionality, with Apendix 1 to 6
Debite Note sent by fax to the Spanish distributor firm Teodoro Garcia SA on 16.05.91
Internal Economic Report 1990/1991 from the Cheese Div. of MD Foods
Internal Communication of MD Foods of 04.03.1992
Fax transmission of 30.08.1993 from Formatges de Valencia SA with attached debit note of same date for delivrances to Mercadona
Internal plan of MD Foods of 11.12.1991
German sales information from MD Foods announcing the sales round March/April 1992
Danish information sheet with product data for "Cheasy 6% at content" and "Cheasy 15% at content"
Invitation dated 15.06.1993 to the "ASM - MD Foods Day, June 29, 1993" at Hotel Admiralen,Copenhagen, DK
HÖRMANN, Angela Hedwig
Edelweiss-Käsewerke, Obersdorfer Strasse 7
D-87435 Kempten
DE
MAYER, Klaus, Union Deutsche Lebensmittelw. GmbH
Van-Den-Bergh-Strasse 15
D-47533 Kleve
DE
KAINDL, Helmuth Bartholomäus, Union Deutsche
Lebensmittelwerke GmbH, Werk Neu-ULM
Borsigstrasse 8, D-89231 Neu-Ulm
DE
UNILEVER N.V.
00200916
F 7203 (V)
Weena 455
3013 AL Rotterdam
NL
AT
BE
CH
DE
DK
ES
FR
GR
IT
LI
NL
PT
SE
UNILEVER PLC
00200923
F 7203 (V)
Unilever House, Blackfriars
London EC4P 4BQ
GB
GB
IE
Rots, Maria Johanna Francisca
et al
00078731
Unilever Patent Group
Olivier van Noortlaan 120 3133 AT Vlaardingen
NL
01
20011114
1
Arla Foods amba
00137210
Skanderborgvej 277
8260 Viby J
DK
Olsen, Lars Pallisgaard
00093851
Zacco Denmark A/S Hans Bekkevolds Allé 7
2900 Hellerup
DK
AT
BE
CH
DE
DK
ES
FR
GB
GR
IE
IT
LI
NL
PT
SE
EP1994003945
19941128
en
WO1995014389
19950601
199523
Several methods are known in the art for manufacturing low-fat fresh cheese and in the last decennia an ultrafiltration step for concentrating the cheese milk is usually applied, like the one described in Deutsche Milchwirtschaft 35 1790-1795 (1984) and 36 1034 1036-41 (1985). In practice the structure and rheology of the products are not quite satisfactory what cannot be fully remedied by adding fat or cream after the ultrafiltration step. Additionally attempts have been made to improve the rheology by the addition of binding or structuring agents, e.g. non dairy products such as gelatin, carrageenan, starches, as well as additional whey protein.
In practice this resulted in organoleptic deterioration and/or an increase in ingredients to be declared.
The object of the invention is providing a simple process for manufacturing a fresh cheese product. Having a spreadable character without using non-dairy binders or structuring agents or added whey protein. Of course this does not exclude the later addition of flavourants, herbs, spices, fruits, nuts, etc. In this description and claims "low-fat" is used for 0-10 and preferably 0-7%wt. fat, calculated on total weight.
The invention provides a process for manufacturing a spreadable low fat fresh cheese by standardizing milk to the fat content as aimed at in the final product, subsequently adding an acidulant or an acidulating culture and a coagulating enzyme and allowing sufficient time for the pH to reach a value between 4.5 and 4.9 and preferably between 4.5 and 4.7 and the casein to curdle, thereafter heating the mixture to a temperature between 45 and 60°C, ultrafiltrating and/or diafiltrating the mixture to a dry matter content over.25% wt, then heating to a temperature between 65°C and protein denaturing temperature, and preferably between 70 and 75°C, thereafter homogenising at a pressure between 10 and 40 MPa and finally filling into containers while keeping the product free of non-dairy binding or structuring agents or added whey protein.
It provides a spreadable low-fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein, prepared from an ultrafiltration or diafiltration retentate, having a dry matter content of over 25% wt. a fat content of 0-10 and preferably 0-7% wt. on total weight and a Stevens value in excess of 200 at 10°C.
A preferred example of this process will be described for elucidation:
- Skim milk is standardized with cream to a fat content of 1.7% wt. on total weight. After pasteurization an usual starter culture and rennet are added. This cheese milk is kept for 18 hours at 23°C until the pH value is about 4.6. After a quick heat treatment at 48°C the curdled cheese milk is ultrafiltrated until the solids content of the retentate is 28% wt. After addition of flavourants such as cooking salt the mixture is heated to 70°C, homogenized at 20 MPa and filled into 250 ml containers. After 2 days storage at 5°C the Stevens value of the fresh cheese is 300g, using a 12.7mm cylinder at 1mm/sec speed and a penetration depth of 20mm when measured at 10°C.
A more fresh taste can be obtained with only slightly modifying the reology by adding 5-15% fresh yoghurt together with the cooking salt.
Similar results are obtained when milk having a fat content of 0.7% wt. is used as the only starting material, resulting in a fresh cheese having 4% wt. fat on total weight. The Stevens value of this product is 300g at 10°C.
1. A process for manufacturing a spreadable low-fat fresh cheese by standardizing milk to the fat content as aimed at in the final product, subsequently adding an acidulant or an acidulating culture and a coagulating enzyme and allowing sufficient time for the pH to reach a value between 4.5 and 4.9 and the casein to curdle, thereafter heating the mixture to a temperature between 45 and 60°C, ultrafiltrating and/or diafiltrating the mixture to a dry matter content over 25% wt, then heating to a temperature between 65°C and protein denaturing temperature, and preferably between 70 and 75°C, thereafter homogenising at a pressure between 10 and 40 MPa and finally filling into containers while keeping the product free of non-dairy binding or structuring agents or added whey protein.
1. Verfahren zur Herstellung eines streichfähigen fettarmen Frischkäses durch Standardisieren von Milch auf den im Endprodukt angestrebten Fettgehalt, anschließendes Zugeben eines Ansäuerungsmittels oder einer ansäuernden Kultur und eines koagulierenden Enzyms und Belassen bei einer ausreichenden Zeit zum Erreichen eines pH-Wertes zwischen 4,5 und 4,9 und zum Gerinnen des Kaseins, worauf die Mischung auf eine Temperatur zwischen 45 und 60°C erhitzt, die Mischung auf einen Trockensubstanzgehalt von mehr als 25 Gew.-% ultrafiltriert und/oder diafiltriert wird, sie dann auf eine Temperatur zwischen 65°C und der Proteindenaturierungstemperatur und vorzugsweise zwischen 70 und 75°C erhitzt wird, worauf bei einem Druck zwischen 10 und 40 MPa homogenisiert und schließlich in Behälter abgefüllt wird, wobei das Produkt von Nichtmilchbinde- und Strukturierungsmitteln und zugefügtem Molkeprotein freigehalten wird.
1. Procédé de fabrication d'un fromage frais allégé en graisse qu'on peut tartiner, réalisé en normalisant le lait à la teneur en graisse visée dans le produit final, en ajoutant ensuite un acidulant ou une culture acidulante et une enzyme de coagulation et en allouant une durée suffisante pour que le pH atteigne une valeur entre 4,5 et 4,9 et que la caséine coagule, en chauffant ensuite le mélange à une température entre 45 et 60°C, en ultrafiltrant et/ou diafiltrant le mélange jusqu'à une teneur en matière sèche dépassant 25% en poids, en chauffant ensuite à une température entre 65°C et la température de dénaturation des protéines, et de préférence entre 70 et 75°C, ensuite en homogénéisant à une pression entre 10 et 40 MPa et en remplissant finalement des récipients tout en conservant le produit exempt d'agents de liaison ou structurants non laitiers ou de protéine de petit lait ajoutée.